These delicious no-bake Holiday Oreo Cookie Balls will add a festive touch to your holiday cookie trays.
Thank you to OREO Cookies for sponsoring this post.
You need to add these cute little Holiday Oreo Cookie Balls to your holiday cookie trays this year!
There’s no baking involved, just a quick whirl of the ingredients in your food processor and you’re ready to shape and chill them. Then it’s just a matter of dipping them in the chocolate coating of your choice and adding some festive decorations to dress them up for the holidays.
Despite the simple ingredients and easy preparation method, the result is incredible.
Gorgeous on their own or tuck some in between your sugar cookies and pecan pie bars for beautiful holiday dessert trays that are perfect for class parties, work parties, and gifts for friends and neighbors.
There are all kinds of fun ways to add a festive touch to your Oreo Cookie Balls. For the chocolate coating I used both semi-sweet and white chocolate chips and I picked up some Wilton Candy Melts to use for a festive, contrasting drizzle. For the decorative toppings I went with crushed peppermint candies (you could also use candy canes), crushed Oreo Cookies, and an assortment of holiday sprinkles.
I found everything I needed at my local Walmart. Just walking through their baking section provided me with tons of holiday inspiration. Click HERE to check out all of the fun varieties of Oreos available at Walmart for your next baking project!
To make this recipe even easier, I did it all in my food processor.
Process the Oreo Cookies until they are fine crumbs and then add your cream cheese. Process again until well combined.
Oreo Cookie Ball Tips:
- Use a small cookie scoop to ensure cookie balls will be uniform in size.
- Place coated cookie balls on a parchment or wax paper lined baking sheet for easy cleanup.
- Transfer the formed cookie balls to the freezer for 30 minutes or more to firm up the dough before dipping them in the melted chocolate.
- Melt chocolate in a double boiler over low heat. If it seems to thick, add about 1 tablespoon of vegetable shortening and stir vigorously. Once melted, remove from heat. The heat from the warm water in the double boiler is enough to keep the chocolate melted while you work.
- Dip the cookie balls one at a time in the melted chocolate and decorate them in batches while the chocolate is still wet so the toppings will adhere to the coating.
- If adding a contrasting drizzle, allow first coating of chocolate to set first.
I can’t decide which I like best. They are all delicious!
Rich and decadent with a truffle-like center. Incredible.
For lots of delicious recipes, giveaways, and more, be sure to follow From Valerie’s Kitchen
- 36 Oreo Cookies, plus 6 additional for topping
- 1 (8 ounce) brick cream cheese, softened and cut into pieces
- 16 ounces semi-sweet or white chocolate chips, or baking chocolate
- 1 (12) ounce package Wilton Candy Melts, any festive contrasting color
- Assorted holiday sprinkles
- Peppermint candies or candy canes, crushed
- Crushed Oreo Cookies
- Line a baking sheet with parchment or wax paper. Set aside.
- Place 36 Oreo Cookies in the bowl of your food processor and process until the cookies become fine crumbs. Add cream cheese and continue to process until well combined. Shape into 1" balls, place on prepared baking sheets and transfer to freezer for 30 minutes.
- Meanwhile, melt your chocolate chips and Candy Melts (if using) according to package directions.
- Dip balls in melted chocolate and return to the lined baking sheet. While chocolate coating is still wet, sprinkle with additional cookie crumbs, crushed peppermint candy, or holiday sprinkles.
- To add a contrasting drizzle, allow chocolate to set briefly before drizzling with Wilton Candy Melts in desired color.
- Refrigerate 1 hour or until firm. Transfer to an airtight container and keep refrigerated.
- Standard Serving = 1 Cookie Ball